Buca dell'Orafo
Wedged between Ponte Vecchio and the Uffizi, Buca dell'Orafo has been feeding Florentines and discerning visitors since 1947. It is the place to eat a properly aged, wood-fire-grilled Chianina bistecca alla Fiorentina — ordered by weight, served rare, and finished with nothing more than Tuscan olive oil and sea salt.
What to order
The bistecca alla Fiorentina is the entire reason to come: a T-bone from certified Chianina cattle, aged at least 30 days, grilled over oak embers, and served 'al sangue' (very rare) as tradition demands. Asking for it well-done is genuinely considered an insult — and the kitchen may politely decline.
Start with crostini di fegatini (chicken liver pâté on toasted bread) — the Florentine antipasto that appears on every serious table in the city. Follow with a ribollita if the season is autumn or winter; it is bread-thickened, dark, and deeply comforting.
The setting and wine list
The restaurant occupies a vaulted medieval cellar steps from Ponte Vecchio; in summer, tables spill onto a terrace with a direct sightline to the bridge. Reserve the terrace specifically when booking.
The wine list leans heavily Tuscan — ask the sommelier for a Brunello di Montalcino if budget allows, or a Chianti Classico Riserva for a more accessible pairing with the steak. House Chianti by the carafe is honest and inexpensive.
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